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Tuesday, July 3, 2012

Baked Aloo Tikki with Green Chutney

I’ve made aloo tikkis a couple of times before, but not the baked
version. Back home, while cooking for a sizeable party, shallow frying the
tikkis felt too elaborate; esp with all the other items to be taken care of
alongside. Though the idea of baking would cross my mind, with the small oven
that I had, baking them would mean more time consuming, so never bothered to
try.

Now that I have a big oven here, wanted to try out the baked version. Also
because I need to keep a check on the calories! With all the cooking
experiments I’m making, I’m afraid we’ll both bloat up by the time we return to
India!! Of course potatoes are a high-cal food, but I felt baking does reduce
the amount of oil that went in and also saves time.

I’ve not used bread crumb to coat, instead used chickpea flour in the
mixture for binding.

Here’s the recipe…

Baked Aloo Matar Tikkis

Ingredients:

Potatoes – 4 medium sized

Green Peas – ¾ cup

Green chilies – 2, chopped

Garlic - 1 tsp, chopped

Ginger - 1 tsp, chopped

Coriander leaves – 2 Tbsp, chopped

1 tsp chat masala (or garam masala)

Gram flour – 2 Tbsp

Salt to taste

Olive oil – to brush the patties (or any other oil)

Method:

Boil
the potatoes. Cool, peel the skin and mash them well

Boil
green peas till tender and drain out the water

Mix
potatoes, peas and add the rest of the ingredients and mix well

If
the mixture feels very sticky add a bit more of the gram flour

Line
the baking tray with foil. Grease slightly with oil.

Make
small balls out of the potato mixture and flatten them over the prepared
baking sheet

Keep
it in fridge for a few minutes to set well

Preheat
the oven to 220C

Bake
it for 15 - 20 min, or until the crust turns golden

Serve
hot with Green chutney

Green Chutney

Almost all the north Indian starters like tikkis, kababs, etc taste
good only with this green chutney! I’m not much of a ketchup person for Indian snacks;
I’d rather prefer a chutney that’ll go well with the dish.

With a huge bunch of mint and coriander bought from the local market, I
needed no excuse to make this chutney for the aloo tikkis :)